Four-Alarm Red Salsa

recipe
This is a fiery-hot salsa from L&J Cafe made from chile arbol, a dried chile.

Yield:

3 cups (serving size: 3 tablespoons)

Recipe from

Cooking Light

Nutritional Information

Calories 26
Caloriesfromfat 10 %
Fat 0.3 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 0.9 g
Carbohydrate 5.5 g
Fiber 1.3 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 167 mg
Calcium 17 mg

Ingredients

1 ounce dried chile arbols, seeded
1/2 cup boiling water
3 cups chopped onion
1 cup water
1/2 cup chopped tomatillos (about 2)
2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
3 garlic cloves
1 (8-ounce) can tomato sauce

Preparation

Combine chiles and boiling water; let stand 30 minutes. Drain.

Combine chiles, onion, and next 6 ingredients (onion through garlic) in a medium saucepan. Place over medium-high heat; bring to a boil. Reduce heat; simmer 20 minutes. Remove from heat; cool 15 minutes. Place onion mixture in a blender or food processor; process until blended (do not overblend). Add tomato sauce; stir well.

Note:

L&J Cafe, El Paso, Texas,

March 2000
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